Chinese Shrimp and Tofu Soup

4.7 of 5 (3)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 75.5
  • Total Fat: 3.2 g
  • Cholesterol: 43.1 mg
  • Sodium: 165.3 mg
  • Total Carbs: 1.7 g
  • Dietary Fiber: 0.2 g
  • Protein: 9.7 g

View full nutritional breakdown of Chinese Shrimp and Tofu Soup calories by ingredient


Very good soup.The scallions may be substituted with green peas if desired Very good soup.The scallions may be substituted with green peas if desired
Number of Servings: 6


    1 Tbsp vegetable oil
    2 cloves garllic, minced
    1 piece fresh ginger root, minced or 1½ tsp powdered ginger
    6 oz raw small shrimp, shelled and deveined
    1 quart homeade or canned low sodium fat free chicken broth
    8 oz tofu, diced small
    1/3 cup chopped scallions
    1/2 tsp black pepper
    1 Tbsp cornstarch


Makes 6 servings

Heat the oil in a large saucepan or wok over high heat. Cook the garlic, scallions and ginger until fragrant and lightly browned. Stir in the shrimp, and stir fry until cooked, then remove and set aside. Pour in the chicken stock and bring to a boil. Reduce heat to medium, add the tofu season with black pepper if desired then return to a simmer. Mix the cornstarch with a little water to form a thin paste. Stir the cornstarch into the soup and continue to simmer until clear and thickened, about 1 minute. Stir the shrimp back into the soup and serve.

Number of Servings: 6

Recipe submitted by SparkPeople user LADYPHOENIX61.

Member Ratings For This Recipe

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    Amazing amazing AMAZING soup recipe! I loved it, will make again x9394795843! - 1/24/11

  • no profile photo

    Very Good
    This was very delicious...although I think my cornstarch to water ratio was was still great! - 10/8/09

  • no profile photo

    I love this soup! The ginger makes the broth taste incredible! - 7/9/08